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Roasted Eggplant Salad

Roasted eggplant salad
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This roasted eggplant salad is full of serious flavor: cucumber, crunchy veggies, spiced eggplant, peanuts and cilantro!

Ingredients

Scale
  • 1¼ teaspoon kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 2 Asian eggplants (or substitute ½ globe eggplant)
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 15-ounce can chickpeas
  • 2 cucumbers
  • 1 red onion
  • 1 red pepper
  • ¼ cup cilantro, chopped
  • ⅓ cup rice vinegar
  • 1½ tablespoons honey
  • ⅓ cup peanuts

Instructions

  1. Preheat the oven to 400°F.
  2. In a small bowl, stir together 1 teaspoon kosher salt, garlic powder, chili powder, cumin, and turmeric.
  3. Wash and thinly slice the eggplant (if using globe eggplant, dice the eggplant into pieces about 2 inches wide). In a large bowl, add half of the spice mix and 1 tablespoon olive oil to the eggplant. Roast for about 20 minutes or until cooked through, then allow to cool.
  4. Rinse the chickpeas and dry them with paper towels. In a medium bowl, stir to combine the other half of the spice mix and ½ teaspoon olive oil.
  5. Peel the cucumbers and dice them. Mince the onion. Dice the pepper. Chop the cilantro. Place all vegetables in a bowl (without the chickpeas).
  6. In a small bowl, stir together the  rice vinegar, honey, and ¼ teaspoon kosher salt. Sprinkle the dressing into the cucumber mix; save out additional dressing if desired.
  7. To serve, on each plate or bowl, place the cucumber mix, then top with chickpeas and roasted eggplant. Garnish with chopped cilantro and peanuts. Serve with bread, muffins or pita for a complete meal.

Notes

Adapted from Oh She Glows *This recipe makes enough for 4 modest servings; if desired, double the amount of eggplant and chickpeas to make for a more filling salad.

Find it online: https://www.acouplecooks.com/spiced-eggplant-and-cucumber-salad/